Select a Standing Rib Roast. Place fat side up in Dutch Oven. Do not add water; do not cover; do not baste. Roast in moderate oven, 325°F.
| Rare | 18-20 minutes per pound |
| Medium | 22-25 minutes per pound |
| Well-done | 27-30 minutes per pound |
For sure results use a meat thermometer. Insert it in the thickest part of the roast, being sure that the bulb does not rest on fat or bone. Use the time periods above as a guide. Remove the roast from the oven when the thermometer reading is “rare,” “medium,” or “well-done,” as you prefer.
Tomato-Bacon Garnish
Halve small tomatoes; cross short strips of bacon on top of each half. Broil until bacon is crisp.
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Standing Rib Roast of Beef
Asparagus Hollandaise ([p. 23])
Corn on The Cob
Tossed Green Salad
Lemon Chiffon Pie
BEEF POT ROAST and VEGETABLES
